IF YOU’RE like me who finds solace in the pleasures of food (especially in times of stress, boredom or misery), then I’m pretty sure you could relate to the idea of comfort food. Okay, it’s just one of those days. I find myself wearied down with the rigors of the mundane but apparently demanding tasks and rigors of the early ber-months that I tend to seek for gratification and even a brief moment of bliss in food indulgence.
For someone who’s literally fed up with the daily cafeteria and fast food servings, the craving that immediately comes to mind is something that’s really close to the heart, and home.
For someone who’s literally fed up with the daily cafeteria and fast food servings, the craving that immediately comes to mind is something that’s really close to the heart, and home.
That distinct, savory smell always reminds me of yesteryears, of Grandpa’s stooped figure calling from the doorway of his cogon house. It meant being disrupted from our game of hide and seek. But even though I reluctantly left my playmates, I was always eager to answer his call and join the evening prayer that preludes our dinner of pinikpikan.
Also recognized as the native version of tinola, this native dish has made its way from the earthenware pots of our Kankana-ey forerunners to the bustling kitchens of local bistros and restaurants. It is now a special delicacy that’s prominent in menus of even classy cafes.
Pinikpikan was originally cooked for specific purposes. The chicken was butchered mainly as a way to show gratitude to the good spirits who played roles in bountiful harvests and robust crops. This was also done to appease angry, discontented spirits who were seen as causes of maladies. In other words, pinikpikan was cooked for thanksgiving and sacrifice.
Whatever the reasons why pinikpikan was prepared, one thing is most definite about this dish, it is incomparable and definitely the only one of its kind.
The original, and might I add, perfect pinikpikan recipe consists mainly of chicken, etag, tapey, and sayote. It is not just any chicken though. It has to be native chicken that was prepared the pinikpikan way; a slow, tedious beating of the wings and neck to clot the blood for a tastier meat. Another secret ingredient, the etag or salted meat is included to give a more flavorful, smoky taste to the dish. The tapey or rice wine is the final add-on that would provide that distinctive taste and aroma that are only identified with a first class pinikpikan.
There have been innovations and additions being done with preparing this traditional dish. Still, it proved and continues to be the top choice in Kankana-ey kitchens. Those who have grown in households where pinikpikan was a mainstay course would always identify with it as a true Igorot trademark, no matter where they have gone.
As for me, the mere thought and mention of pinikpikan would always take me down to memory lane. It’s always about Grandpa enticing me to come home with the rewards of chicken gizzard and leg cooked to perfection.
Also recognized as the native version of tinola, this native dish has made its way from the earthenware pots of our Kankana-ey forerunners to the bustling kitchens of local bistros and restaurants. It is now a special delicacy that’s prominent in menus of even classy cafes.
Pinikpikan was originally cooked for specific purposes. The chicken was butchered mainly as a way to show gratitude to the good spirits who played roles in bountiful harvests and robust crops. This was also done to appease angry, discontented spirits who were seen as causes of maladies. In other words, pinikpikan was cooked for thanksgiving and sacrifice.
Whatever the reasons why pinikpikan was prepared, one thing is most definite about this dish, it is incomparable and definitely the only one of its kind.
The original, and might I add, perfect pinikpikan recipe consists mainly of chicken, etag, tapey, and sayote. It is not just any chicken though. It has to be native chicken that was prepared the pinikpikan way; a slow, tedious beating of the wings and neck to clot the blood for a tastier meat. Another secret ingredient, the etag or salted meat is included to give a more flavorful, smoky taste to the dish. The tapey or rice wine is the final add-on that would provide that distinctive taste and aroma that are only identified with a first class pinikpikan.
There have been innovations and additions being done with preparing this traditional dish. Still, it proved and continues to be the top choice in Kankana-ey kitchens. Those who have grown in households where pinikpikan was a mainstay course would always identify with it as a true Igorot trademark, no matter where they have gone.
As for me, the mere thought and mention of pinikpikan would always take me down to memory lane. It’s always about Grandpa enticing me to come home with the rewards of chicken gizzard and leg cooked to perfection.